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Jackfruit Phulka 2
Jackfruit Phulka An everyday bread in North Indian homes. It is a version of the versatile Chappati. When put over a naked flame it puffs up like a balloon. Hence the name Phulka. 20 mints 1 cup jackfruit flour 1/2 to 1 cup water 1/4 tsp salt 1-2 Serves Ingredients Method 1. Take jackfruit flour in a bowl. Mix salt in it. Add a bit of water and begin to knead. 2. Keep on kneading till the dough becomes pliable and soft. 3. After kneading the dough rest it for 15 minutes. 4. Make balls of the dough in the palm of your hands. 5. Flatten the ball. Sprinkle some jackfruit flour to the dough ball. 6. Pre heat the griddle or tawa. 7. While tawa is getting hot, start rolling the dough ball into a flat round circle using a rolling pin. 8. Now put the roti on a hot tawa. First cook one side, it should be less than 1/3rd cooked, turn and cook the other side, this should be a little bit more cooked than the first side about ½ cooked. 9. Now hold the roti with a tong and keep the first side which was cooked, directly on fire. The roti will start to puff, turn and keep the other side on fire, roti will puff more. 3
Jackfruit Missi 4
Jackfruit Missi A very famous bread of Rajasthan which is also popular in neighbouring states. Missi is made by mixing many flours like Gram, millet, bajra or corn and now jackfruit. 20 mints 1-2 Serves Ingredients ½ cup jackfruit flour 1 cup Besan (gram)flour ¼ tsp salt ¼ tsp red chilli powder ¼ tsp carom seeds Spice 1 tsp chopped green chilli 1tsp chopped coriander ½ cup chopped onions 2 tbsp oil Method 1. Take besan and jackfruit flour in a bowl. Mix salt, carom seed, red chilli powder, chopped onion, green chilli and coriander. Add some water and begin kneading the dough. 2. Keep on kneading till the dough becomes soft & pliable. The final dough consistency should not be very soft or hard. Rest the dough for 20 to 30 min. 3. Apply oil on dough and knead once again. 4. Now make small to medium balls of the dough. Roll the balls in the palms of your hands 5. Get the tawa ready. Pre heat it. 6. Start rolling the dough ball into a flat round circle. 7. Put the missi on a hot tawa. First cook on one side, it should be less than half cooked, apply some oil on it, turn and cook the other side and again apply some oil. Now keep turning the missi and cook it well from both the sides or till browning marks are visible both sides. 8. Enjoy with Spinach or Mustard leaf curry, yoghurt or pickle of your choice.. 5
Jackfruit Poori 6
Jackfruit Poori Poori is deep fried Indian bread, popular in all over India.The word poori is derived from the Sanskrit word purika which means completely filled, as poori gets completely filled with steam while frying. It is an integral part of food offered in prayers as prasadam. 20 mints 2-4 Serves Ingredients 2 cups jackfruit flour or atta 1 tsp melted ghee or oil (optional) Salt as required Water as required Oil for deep frying Method 1. Take jackfruit flour in a bowl. Mix salt in it. Add a bit of water and begin to knead the dough. 2. Add little water at a time and knead well to form a dough. The dough should not be very soft but a little stiff. 3. Divide the dough into small or medium pieces. 4. Roll out into small circles of 4 Diameter. 5. Heat oil in a deep frying pan or kadai. 6. When the oil is sufficiently hot then add one poori at a time and fry gently pressing down with the frying spoon or slotted spoon in a circular motion. 7. Turn over when puffed up and fry the poori till golden brown. 8. Serve Poori hot with a vegetable or potato curry.. 7
Jackfruit Aloo Paratha 8
Jackfruit Aloo Paratha The most popular and irresistible plain or stuffed flatbreads of northern India. Paratha is the amalgamation of the words parat and atta which literally means layers of cooked dough. 30 mints 2-4 Serves Ingredients For jackfruit dough: 2 cups jackfruit flour Cup water or add as required 1 tsp ghee or oil ½ tsp salt or add as required For potato stuffing: 100 gm boiled and Mashed potato Spice 1 medium onion (finely chopped) 1 or 2 green chilies (finely chopped) 50 gm chopped coriander ½ tsp red chili powder ½ tsp garam masala powder Salt as required Method 1. Take 2 cups jackfruit flour, ½ tsp salt, 1 tsp oil in a mixing bowl. 2. Add little water at a time and knead well to form a dough. 3. Cover and allow the dough to rest for 20 to 30 minutes. 4. For stuffing mix all the ingredients in mashed potato. 5. Take two small balls from dough and roll them in your palm. 6. Dust some flour on dough ball and roll to a circle of 4 to 5 inches in diameter with a rolling pin. 7. Place the potato stuffing on the rolled rounds keeping one inch from the circumference. 8. Cover with the other rolled dough and press the edges well. 9. Sprinkle some flour and roll the stuffed paratha to a circle, 6 to 7 inches in diameter. 10. Heat a tawa and then place the rolled paratha on it. Flip when one side is partly cooked. Apply oil on this side 11. Turn and apply some oil on other side also. Now keep turning the paratha and cook it well from both the sides. 12. Remove it from tawa and serve with yoghurt and pickle. 9
Jackfruit Kerala Paratha 10
Jackfruit Kerala Paratha Kerela paratha or porotta or parotta are the names of layered flat bread made from culinary tradition of Srilanka and southern India especially Kerela and Tamil Nadu. 30 mints 1-2 Serves Ingredients ½ cup jackfruit flour 1 cup flour (maida) Cup water or add as required 1 tsp ghee or oil ½ tsp salt or add as required Method 1. Take maida and jackfruit flour, ½ tsp salt, 1 tsp oil in a mixing bowl. 2. Add little water at a time and knead well to form a soft dough. 3. Rigorously knead the dough for 5 min till it becomes smooth. 4. Cover and allow the dough to rest for 20 to 30 minutes. 5. Take a ball from dough and roll it in your palm. 6. Dust some flour on dough ball and roll it as thin as possible with a rolling pin. 7. Now pour one spoon of oil on paratha and spread evenly. 8. Fold the thin sheet of dough in zigzag or like a paper fan. 9. Now roll the folded paratha in a ball. Make the circle of 6-7 inches in diameter. 10. Heat a tava and then place the rolled paratha on it. Flip when one side is partly cooked and apply oil on this side 11. Turn and apply some oil on other side also. Now keep turning the paratha and cook it well from both the sides. 12. Remove it from tawa and serve with the choice of curry. 11
Jackfruit Idli 12
Jackfruit Idli Idli is a traditional South Indian breakfast but popular through out India. It is a savory steamed cake of fermented batter. The fermentation process breaks down the starches so that they are more readily metabolized by the body. 20 mints 1-2 Serves Ingredients For idli batter: 3 cups idli rice 1 cup urad dal or black lentil (without skin) For jackfruit idli: 1/2 cup jackfruit flour 1 cup idli batter Salt as required Water as required Method 1. Soak urad dal and rice separately in water for 2 to 3 hours. 2. First grind the urad dal well, then rice by adding water little by little to the batter and grind dal and rice to smooth batters. 3. Now mix both the batters well and add salt. Keep the mixture overnight for fermentation. (Always keep the container half filled as the batter may double the quantity after fermentation.) 4. Add 1/3 cup of jackfruit flour in water to make thick batter. 5. In 1 cup of fermented idli batter add 1/3 cup jackfruit batter to make jackfruit idli. 6. Bring the water to boiling point in idli maker before steaming the idli. 7. Grease the idli mould with oil, then scoop out a ladle of batter and fill in the idli moulds, then close it with a lid. 8. Steam for 10-12 minutes. Take out the idli mould and let it cool then gently remove the idlies from the mould. 9. Serve hot with any chutney and sambhar. 13
Jackfruit Rava Idli 14
Jackfruit Rava Idli Rava idli is specialty of Karnataka. According to famous restaurant chain (MTR) during second world war rice was short in supply so experiments were done to make idli with semolina and this created Rava idli. 25 mints 2-4 Serves Ingredients 1/3 cup jackfruit flour 1 cup rava (sooji / semolina) ½ cup curd 1tsp mustard seeds 1tsp gram dal 1tsp chopped ginger 1tbs chopped green chilli (optional) 1tsp fruit salt Oil as required Salt as required Water as required Method 1. Mix rava and jackfruit flour in a bowl, add curd and salt in it. 2. Add some water to form a smooth mixture. Keep it for half an hour. 3. For tempering, take some oil in pan add mustard seed, gram dal, ginger and green chilli. 4. Mix tempering in idli batter and keep the idli boiler ready.add fruit salt in batter and mix it quickly. 5. As the batter will become fluffy immediately fill it in greased idli moulds.steam for 10-12 minutes. Take out the idli mould and let it cool then gently remove from the mould. 6. Serve hot with any chutney and sambhar. 15
Jackfruit Dosa 16
Jackfruit Dosa Masala dosa was listed as one of the Top 10 food you must eat before you die by Huffington Post in July, 2012. 30 mints 1-2 Serves Ingredients For dosa batter: 2 cups dosa rice 1/2cup urad dal (without skin) For jackfruit dosa: 1/3 cup jackfruit flour 2/3 cup dosa batter Salt as required Water as required Method 1. Soak dosa rice, urad dal in enough water for 4-5 hours. 2. Wash and grind dal and rice together to a smooth texture adding water, little at a time. 3. Add needed salt and leave it overnight to ferment. 4. After fermentation the batter will double its quantity. 5. Add 1/3 cup of jackfruit flour in water to make jackfruit batter. 6. In 2/3 cup of fermented dosa batter add 1/3 cup jackfruit batter, salt to taste and water to make jackfruit dosa. 7. Heat a non stick tawa and apply some oil on it and pour a ladle of batter in the center. 8. Using the back of the ladle, spread the batter in a circular motion and form a perfect circle. Drizzle oil around the dosa. (Plain dosa should not be thick). 9. Once the edges starts browning flip and cook other side once the dosa is cooked, reduce the heat, Remove from tawa and serve hot with chutney or sambhar. 17
Jackfruit Oothapam 18
Jackfruit Oothapam An Indian pancake or an Indian pizza, oothapam is mixture of both where base is made like a pancake and many vegetable topping are added like pizza. It is very popular in all over India. 25 mints 2-4 Serves Ingredients 1 ½ cup Dosa Batter ½ cup Jackfruit flour batter ½ cup Chopped onion Spice ½ cup Chopped tomato 1tbsp Chopped green chilli 1tbsp Chopped coriander Salt to taste Oil as required Method 1. Mix dosa batter and jackfruit flour batter in a bowl. Add salt to taste. 2. Mix chopped onions, tomatoes, green chili, coriander and salt together in another bowl. 3. Heat a griddle or non stick tava. Take 1 ladle of batter and spread it in a circle on the tava. The quantity of batter should be more than normally used for a dosa. The oothappam should be thick. 4. Top the oothappam with the onion, tomato and chilli mixture. 5. Add some oil on the sides and top of the oothappam. 6. Turn the oothapaam when the base is cooked. Apply some oil on the cooked side. 7. The onion tomato side is getting cooked now. Flip when this side also gets cooked. 8. When the oothappams are crisp and cooked on both sides, Remove it from tawa 9. Serve with hot sambar and coconut chutney. 19
Jackfruit Upma 20
Jackfruit Upma Upma is a complete meal full of cereal and vegetables. It is popular in most parts of India. A sweet version of upma is known as halwa or keseri. Upma is cheap in cost and very filling. It is truly a common man s dish. 25 mints 2-4 Serves Spice Ingredients ¼ cup jackfruit flour ¾ cup rava(sooji) 1tsp mustard seeds 3-4 karipatta leaves 1tsp gram dal ½ tsp turmeric(optional) 1tbsp chopped ginger ½ cup onion ½ tbsp chopped green chilli 2 cups water Salt to taste Method 1. Heat the frying pan and put oil in it. 2. Add the mustard seeds, once crackle add karipatta and gram dal. 3. Then add ginger and onion, fry till brown. 4. Once onions get fried add green chilli. 5. Now add rava and jackfruit flour and roast a little in oil. 6. Add salt and turmeric(optional) to it. 7. Then add water and keep stirring till water dries up. 8. Switch off the gas and keep the pan aside to get a little cool. 9. Now serve the upma with coconut chutney. 21
Jackfruit365 TM is very crispy and tender and can be powdered to a flour in minutes using a regular mixer grinder. Jackfruit Flour & chips with pack 22
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